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Cornbread is a treasured staple in American cuisine, with deep roots tracing back to the indigenous peoples of North America. This humble yet versatile bread has graced dinner tables across the country, transcending regional boundaries and family traditions. While traditional cornbread is beloved for its comforting texture and rustic charm, there are countless variations that elevate this classic dish to new heights. One such variation is the Sweet & Buttery Honey Sweet Potato Cornbread, a delightful fusion that combines the natural sweetness of sweet potatoes with the rich flavor of honey.

Sweet & Buttery Honey Sweet Potato Cornbread

Indulge in the Sweet & Buttery Honey Sweet Potato Cornbread, a delightful twist on this classic American staple. Combining the natural sweetness of sweet potatoes with rich honey, this cornbread is moist and tender. Perfect for family gatherings, holidays, or weeknight dinners, it pairs beautifully with savory dishes like chili or roasted meats. Discover the rich history of cornbread and learn how to create this flavorful treat that elevates any meal. Enjoy the warm, comforting flavors in every bite!
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Ingredients
  

1 cup mashed sweet potatoes (cooked and cooled)

1 cup cornmeal

1 cup all-purpose flour

1/4 cup granulated sugar

1/4 cup honey

1/2 cup unsalted butter, melted

1 cup buttermilk (or milk + 1 tbsp lemon juice)

2 large eggs

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground cinnamon (optional)

1/4 cup corn kernels (fresh, frozen, or canned)

Instructions
 

Preheat Oven: Preheat your oven to 400°F (200°C). Grease an 8-inch square baking pan or line it with parchment paper.

    Prepare Sweet Potatoes: If you haven’t already, cook your sweet potatoes by boiling or roasting until tender. Once cooled, mash them until smooth.

      Mix Wet Ingredients: In a large mixing bowl, whisk together the mashed sweet potatoes, melted butter, honey, buttermilk, and eggs until fully combined.

        Combine Dry Ingredients: In another bowl, mix the cornmeal, all-purpose flour, sugar, baking powder, baking soda, salt, and cinnamon until well blended.

          Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.

            Fold in Corn Kernels: Gently fold in the corn kernels to add texture and sweetness.

              Bake: Pour the batter into the prepared baking pan, smoothing the top with a spatula. Bake in the preheated oven for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

                Cool and Serve: Allow the cornbread to cool in the pan for 10 minutes before transferring it to a wire rack. Slice and serve warm, drizzled with additional honey or butter if desired!

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 9 pieces